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Veggie Stuffed Shells Recipe

These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!
Serving6
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 6 ounces jumbo pasta shells
  • 8 ounces mushrooms, diced
  • 1 medium white onion, diced
  • 1 Tablespoon olive oil
  • 1 cup frozen chopped spinach, thawed and drained
  • ½ cup olives, diced
  • 1 cup Mozzarella cheese
  • 24 ounces pasta sauce, 1 jar

Equipment

Instructions

  • These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!
  • While pasta is cooking, saute mushrooms and onions in olive oil until tender.
  • Remove mushrooms and onions from heat, then add the spinach, olives, and mozzarella. Mix until completely combined.
  • Preheat oven to 375 degrees.
  • Pour 1/2 the pasta sauce in the bottom of a 9x13" pan.
  • Stuff each shell with a portion of the mushroom and spinach mixture.
  • Place the shells in the 9x13" pan, and then top with the rest of the pasta sauce. Cover and bake for 25 minutes.
  • Remove from oven, uncover, then return to oven for another 5 minutes until it starts to bubble.
  • Serve warm.

Notes

  • I was able to fill about 20 shells really full of the mixture. You could use less filling and fill more shells if you want!
     

Nutrition

Calories: 249 kcal · Carbohydrates: 32 g · Protein: 12 g · Fat: 9 g · Saturated Fat: 3 g · Cholesterol: 15 mg · Sodium: 910 mg · Potassium: 694 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 3711 IU · Vitamin C: 12 mg · Calcium: 160 mg · Iron: 2 mg
Cuisine: American
Course: Main Course